||Typically hilly areas of the Marches
||Gravelly, of average consistency.
||Runner system and double arched curve.
||Maceration with the skins for 5-7 days at a controlled temperature.
||When young: with main pasta courses with minced pork and giblets sauce, “raw and cooked” pork salted meat of any kind, bean, chickpea and lentil soups, grilled meat.. When aged: more structured dishes such as oven cooked pork second courses, roast beef cooked in a pan or in the oven with oil and aromas.
||Price Colonnara Rosso Conero Nero dei Dori 2017 € 10.51